Rum-Raisin Pancakes with Sliced Bananas
For the batter: In a bowl, soak the raisins in the rum. Separate the eggs. Whisk together the yolks, milk, honey, salt, flour and baking powder until smooth. The dough should be slightly sticky (add a little more milk if necessary.) Cover and let stand 30 minutes.
In a bowl, beat the egg whites until stiff and fold into the batter along with the raisins. Heat the butter in a skillet and drop the batter in one tablespoon portions into the hot butter. Cook until golden brown on both sides, 1-2 minutes. Remove and keep warm. Continue with the remaining batter.
Peel and slice the banana diagonally. Serve the pancakes with the banana slices. Drizzle all with honey and dust with powdered sugar .